Strawberry Trifle

1 quart strawberries hulled*

2 Tablespoons  confectioners sugar

1 cup milk

1 cup sour cream

1 package (3 3/4 oz) vanilla instant pudding

1 package (10 3/4 oz) pound cake frozen

4 tablespoons sherry or orange juice

1 cup heavy cream

2 table confectioners sugar

Slice strawberries transfer to a bowl & combine with sugar.

Add milk, sour cream and pudding mix.  Do not over mix. Should  thicken in about 1 minute.

Slice pound cake into 1/4 inch slices.  Position  half the slices into the bottom  and partially up sides of a 3 qt casserole or trifle bowl. Slices may overlap slightly.

Drizzle with 2 Tablespoons sherry.  Cover with half of the pudding, and then half of the strawberries. Repeat layers using remaining cake slices, sherry, pudding and fruit.

In small mixing bowl combine heavy cream and confectioners sugar. Using mixer, whip cream until stiff. Decorate surface of trifle with large dollops of whipped cream or flute through pastry tube.  (I just put on top and decorate with some strawberries).

Refrigerate until ready to serve.   Makes 12 ( 3/4 cup) servings

*Peaches, blueberries or various combinations may be used  Do not slice blueberries.